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Fresh Cream Pineapple cake. Just like the small bakeries

Tropical Typhoon © Cookaroo

Warning: This cake comes with a temper tantrum.

Fresh cream pineapple cake, you'd think this would be an easy cake to make. I mean what IS there in it. Some sponge, tinned fruit and whipped cream. Really how hard can it be?

Except, whipping cream at 40 degrees (centigrade) in a uber hot kitchen is already asking for trouble. And if your hand-mixer decides that today's the day that it will stop working, chances are you're already close to a breakdown and THEN, you fall sick - all hell will break lose. 

Trust me, I tried. Oh boy did I try. I bought all kinds of cream - low fat, double cream and the soya cream (you know the kinds bakeries use). I bought all kinds of pineapple - sliced, crushed, bits. I chilled all the ingredients. I even decided to make a low fat fresh cream cake, and used zero butter in the sponge. I thought I was being smart. Except, I really wasn't.

I started with the low fat cream. That was really my biggest mistake. The cream just wouldn't whip. It just wouldn't. I had chilled the cream overnight. I drained excess liquid. I put a bowl of ice under my steel bowl. I'd whip it for 15 minutes. Put it back in the chiller for 20. Twice. Four times. Ten times. And then after completely having it, left for work.

When I came back home, I made attempt number two - this time with the double cream. Same thing - chilled overnight, on a bowl of ice and voila, I was done in 5 minutes. Except it wasn't enough. By the time I layered the cake, the cream was nearly over. I could barely get a thin layer of cream over the top. I had already started sniffling.

An hour later came attempt number three. By then, the soya cream had thawed (it needs to be frozen at all points) and I could use atleast 300 ml immediately. A couple of minutes into the whipping, the handmixer packed up and the bell rang - the husband was already here.

I don't even think I can express my irritation/panic/discontentment. It was as if all the emotions wanted to sock each other at the same time. I opened the door, and ran back to yank out my faithful whisk. Lots of elbow grease (read 20 minutes) later the cream had thickened considerably. Not peaky still but enough to ice. I wasn't thrilled but this would have to do. And when I brought the cake out, I hit my elbow on the counter. 

Aaaargh! Could it BE any worse? I iced the cake and as the husband went to answer calls, I was ready to curl into a ball and start weeping. How badly behaved could I be! That's how he found me - bawling and it wasn't until I'd ordered myself another hand-mixer (this time with a stand) that I stopped crying.

Not the icing on the cake © Cookaroo
An hour later, the both of us decorated the cake. Is this what you wanted? I asked him. Yes, he said. But I'm never asking you to bake me a cake again. 


When he finally cut the cake, it went through like butter. The sponge was soaked through, almost pudding-like. The cream offset the tart pineapple and the cherries were glorious in their pits. This is awesome, he said, with a mouthful of cake. It's better than what you get at Wengers, he added over his second helping. But I'm still not going to ask you again. 

Despite that, sans a piece (that I ate) he polished off the entire cake over the weekend. 

Never again, you say?? © Cookaroo
Italian Sponge Cake. Adapted from food.com


 For the sponge

6 eggs separated
1 tsp vanilla extract
1 cup sugar
1 cup cake flour (1 cup all purpose flour remove 1 tblsp and add one tblsp cornflour)

For the filling and icing

800 ml of double cream or whipping topping
1 large tin pineapple bits
2 tblsp sugar
1 cup icing sugar (if using double cream)

1 small tin of red cherries for decoration


For the cake
 1. Cut butterpaper to fit into three 9 inch round cake pans. Grease the bottom of the pans and fit the discs.

2. Preheat oven to 170 degree centrigrade. Separate the eggs. Whites in a bigger bowl, yolks in a smaller bowl

3. Pour the vanilla extract on your egg yolks, let it sit while you beat the egg whites till they are peaky and stiff
4. Beat the egg yolks with the sugar until the mixture is pale and thick and frothy.

5. Add the cake flour and fold in the egg whites.

6. Bake for 15 minutes or until the skewer comes out dry.

7. Let it cool completely before taking it out of the tin. The cake will shrink. Is ok.

For the filling and icing
 1. Drain the pineapple bits. Reserve the liquid. Mix two tablespoons of sugar with the pineapple liquid. Keep aside.

2. Whip the double cream until peaks are formed, adding icing sugar as needed.

For the assembly
1. Put one cake at the bottom of your serving dish. Drench it well with the pineapple juice. You’ll use about 6 to 10 tblsps of the liquid as per the size of your cake.

2. Spread 2 tblsps spoon of the whipped cream. Layer with pineapple bits. Nearly half the tin.  Spoon 5 tblsps of cream. Add the next layer.

3. At this point return this cake to the refrigerator, it’ll help firm up quickly. Let it sit for atleast half an hour.

4. Take it out and repeat the process. Liquid. Cream. (Save a handful of pineapple bits now). Pineapple bits. Cream.

5. Now before you put in your third layer, drench the layer with the pineapple liquid and then turn it on to the cake. Let it rest in the refrigerator for at least half an hour before you start the icing it.

6.To ice, you use a palatte knife and smooth the cream all over the cake. Use a piping bag to make the dots and arrange the remaing pineapple bits along with some cherries on top of the cake. Let it rest for at least an hour before eating.

I see you © Cookaroo

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  1. that was a fun read.....u reminded me of Julie from the movie Julie Julia...

    1. Awww thank you Charishma! Now lets hope I get a book deal :)

  2. You have proved to the tee that mehnat ka phal meetha hota hain ;-)


    1. Thanks Aparna, the bright part though is that new mixer has arriveddddddddddddd.... wheeeeeee

    2. Lovely. Looking forward to an interesting 'mixer inauguration' recipe :-)

  3. You should definitely write a book!
    And this is exactly how I behave when I'm cooking for the husband & if doesn't turn out the way I wanted! (the end-result never looks this delectable though :P)

    1. Hahaha... I am really not such a tantrum thrower, it's just that you know, this was a high-pressure cake :)

  4. Loved ur kitchen experiences :))
    But the cake has come out great!

  5. Sounds, and looks, gorgeous!

    1. Hahahaha, didn't know you also liked a pineapple cake :)